Food chemistryChitosanDucksAnimalsSodium ChlorideFood Handling
Preparation and characterisation of novel quaternized chitosan-based hollow salt and its sodium-reducing effect in air-dried ducks.
Zihang Shi, Yangyang Hu, Changyu Zhou, Qiang Xia, Yangying Sun, Hongbing Yan, Kaiyong Yao, Chen Chen, Weitao Zhao, Daodong Pan
Published: 202510.1016/j.foodchem.2025.146799
Abstract
In this study, hollow salt was fabricated using quaternized chitosan (Qac), with the effects of varying ultrasonic pretreatment conditions (100 W-500 W, 40 Hz, 60 °C, 30 min) on its physicochemical properties, saltiness-enhancing mechanisms, and salt…
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